Cream with condensed milk has a special amazing taste. This is one of the most the best fillings for any cake. You can soak it with both biscuit and honey cakes. Let's look at several variations of the preparation of this delicacy.

Cream with condensed milk and butter

For cooking you will need minimum set products and minimal amount time. Just mix the sachet together vanilla sugar, 3 tablespoons of liquor (you can do without it), 200 g of condensed milk and butter. Whisk all this thoroughly, put in refrigerator compartment for cooling. Condensed milk with butter cream ready.

Cream for cake with condensed milk

You will need:

Liquor or vanilla
- egg yolks- 2 things
- condensed milk - 120 g
- softened butter - 220 g

Cooking:

Smash butter with condensed milk. While continuing to beat, gradually add the egg yolks. For flavor, add liquor, vanillin, or another spice for taste.

Butter cream with condensed milk

Whisk together a pack of butter and a can of condensed milk. You should get a homogeneous mass, which must then be cooled in the refrigerator.

Cake "Elephant's Tear".

Ingredients:

Egg - 6 pcs.
- sugar, flour - one glass each
- cocoa - 3 tablespoons
- baking powder - a teaspoon

For filling:

Butter - 320 g
- banana - 2 pieces
- condensed milk - 420 ml

For glaze:

Butter - 55 g
- dark chocolate - 220 g
- sour cream - 4 tbsp. spoons

Cooking:

Boil water in a saucepan, turn off the stove. Place a bowl on top, beat eggs into it, pour in granulated sugar. Beat the mass until a fluffy mass is obtained. As a result, it should rise by about 3 times. Mix together baking powder, cocoa and flour. Put the bowl with the egg mass on the table, add flour mixture, mix thoroughly. You should not have lumps. Cover the form with parchment, pour half of the dough, bake in a pre-prepared oven, leave for 20 minutes. The baking temperature should be 20 minutes. According to tradition, the readiness of baking must be checked with a wooden stick.

Put the cake on a board, remove the parchment, put a rocking chair in the center of the cake, fold the cake into 2 parts. Beat butter with a mixer together with condensed milk until fluffy. Lubricate the cooled cake with the filling from the inside, moving from above and below. Place peeled banana slices in the center. Add the filling so that there is no free space left, put the cake in the refrigerator for one hour. Lubricate the edges with cream, sprinkle with crushed nuts, refrigerate.

Cream with condensed milk for Napoleon

Ingredients:

For test:

Egg
- cold water - 1 tbsp.
- vinegar, salt - a teaspoon
- grated margarine - 355 g
- flour - 2 cups

For filling:

Condensed milk - one jar
- butter - 320

Cooking:

On the cutting board pour flour, add margarine, stir the masses until crumbs are obtained. Pour in a mixture of salt, vinegar and eggs, add water. Bring the mass to the desired consistency. Bake the dough by dividing the dough into required amount cakes. It will take 10 minutes to bake each cake. Make a cream: take the butter out of the refrigerator. Once it becomes soft, beat with a mixer until fluffy. Without stopping all this whisk, gradually introduce condensed milk. If suddenly the cream turned out to be heterogeneous, repeat by whipping. Add vanillin, which will give the delicacy a pleasant and delicate smell. Napoleon cake - cream with condensed milk ready!

Do and .

Biscuit cake "Elizabeth".

Ingredients:

For test:

Vanillin
- chicken egg - 4 pcs.
- granulated sugar, flour - one glass each

For filling:

Egg yolk - 2 pieces
- water - 50 ml
- vanilla sugar - one sachet
- condensed milk - one jar
- butter - 420 g

Cooking:

Separate the whites from the yolks. Beat the whites with a mixer, gradually adding sugar to get a dense foam. Beat the yolks with a whisk, add to protein mass while continuing to whisk. Add to the dough with vanilla, sifting the contents through a sieve. With a regular tablespoon, gently mix the contents of the bowl, moving from bottom to top. For baking, it is better to use a form with latches. Warm it up and grease the sides and bottom. Fill biscuit dough, send for 20 minutes in the oven. Under no circumstances should the oven door be opened during baking. Leave the biscuit cake in the room for three hours. Cut the completely cooled and rested biscuit into 3 round layers using a thread or a knife for this. Start preparing the cream: soften 420 g of butter, mix well with vanilla sugar. 2 chicken yolks separate, mix with 50 ml of water. Add condensed milk, stir. Pour this mixture into a saucepan, put on low heat, boil until thickened. Gradually add the cooled mass to the dish, whisking. Lubricate each layer of the pre-cut cake with the resulting sweet mass. Connect all layers. Lubricate the surface, decorate with any goodies and sweets. You can also use chocolate drops.

How about you?

Option with sweet wine or cognac.

Soften 520 g of butter (with a knife or fork), beat it well with a mixer until a homogeneous mass is obtained. Separately, combine 255 g of granulated sugar and a jar of condensed milk. You should get a mass of a homogeneous consistency. Gently pour this mixture into the whipped butter, beating the filling regularly. Whipping will take about 10 minutes. During this time, the filling will have time to become homogeneous and lush. Some time before the end, add cognac or sweet wine to it for flavor.

Here is another delicious cake recipe.

Ingredients:

For test:

Testicle - 6 pcs.
- granulated sugar - 220 g
- mixture of carrots - 220 g
- potato starch– 20 g
- flour - 155 g

Cooking steps:

Into the pot big size pour a glass of water, boil, measure cocoa and flour into a glass. Turn on the oven, heat up to 170 degrees. Line a baking sheet with parchment, place a 24 cm mold. The bottom can be left unfastened, since the dough is quite thick. In a large bowl, mix eggs with granulated sugar. Put steam bath, stir with a whisk, warming up to a temperature of 45 degrees. As soon as the sugar dissolves, the mass is enough to warm up. Pour the dough into a mold, bake at a temperature of 170 degrees for half an hour. Use a dry stick to test for doneness. Let the cake sit in the oven for another five minutes so that it doesn't sag.

It turns out quite tasty and.

Start preparing the filling. For her you will need:

Testicle - 3 pcs.
- corn starch- 6 tbsp. spoons
- boiled condensed milk - jar
- sugar - a tablespoon
- milk - 2 cups
- oil - 2 tbsp.

How to cook:

In a wide saucepan, mix sugar and starch, rub thoroughly with eggs, mix with condensed milk. Pour milk into a bowl, stir, put on the stove, stir with a whisk. As soon as the mixture begins to boil, remove from the stove, stir thoroughly, throw in the oil, close the lid.

Cut the cooled biscuit into 2 parts. Cut each half in half again so you have 4 cakes in total. Stir the cream thoroughly with a whisk to mix the butter. Lay out the first biscuit layer, place a ring around it, apply ¼ of the filling, cover with the next cake. In the same way, continue to alternate them until the very end.

Leave the cake on the table to stand there for 3 hours. Now you can start decorating. Gently smooth the sides and top of the cake with a spatula. Melt in a water bath white icing, add milk and a teaspoon of butter, make a cornet, pour icing into it, draw a spiral on the surface. In the center, draw 8 lines, moving from the middle to the edges. Grate 80 g of chocolate, pin to the sides of the palms. Sweep away all excess with a brush.

Try to pamper yourself with delicious desserts and pastries as often as possible. The easiest option is to include condensed milk in their composition. You can take it raw or boil it. Anyway, delicious treat you are provided.

This amazing invention of confectioners is suitable for biscuit and honey cakes. Cream with condensed milk is used for meringue cakes, cakes, cookies, and even some fruit desserts. If you diversify it by adding walnuts, a small amount of liqueur or a stick of vanilla, you can get completely new, exquisite variations of the cream filling.

How to make cream for condensed milk cake at home

To prepare the perfect impregnation for cakes or toppings for cakes, you will need: a minimum set of products, a drop of inspiration and very little time. A variety of creams with condensed milk will allow you to choose the one that will give the pastries unusual and exotic flavor notes. Let's see how to implement these recipes.

With butter

The most delicious classic butter cream is suitable for lubricating cakes, baking from choux pastry and decorations confectionery. A mixture of butter and condensed milk will wonderfully fall under the mastic, and with the addition of a small amount of cocoa it will become an excellent impregnation for the "Prague" cake. For cooking, use the following ingredients:

• butter - 200 g;
• condensed milk - 1 can.

Cooking steps:

1. Do not refrigerate the butter, it should be soft.
2. To soften the butter, mash it in a bowl with a fork, beat with a mixer at low speed until smooth.
3. Without turning off the mixer, add condensed milk in portions. When the mixture begins to move away from the sides of the bowl, the speed of whipping can be increased slightly to give the mass airiness.

With sour cream

Delicate creamy, not cloyingly sweet, this version with a light texture perfectly soaks the cakes, giving them softness and juiciness. Thanks to this filling, pancake cake or sour cream will become saturated, bright taste. For cooking, it is better to use sour cream with a high percentage of fat content, having previously cooled and removed excess liquid from it. For taste, you can add chopped walnuts, vanilla or a few drops lemon juice. Cream of sour cream and condensed milk is suitable for Zebra cake. Required Ingredients:

• condensed milk - 1 can;
• sour cream - 200 grams (not less than 20% fat).

Cooking steps:

1. Put the sour cream into a bowl, beat for 2-3 minutes.
2. Add condensed milk, beat for a couple more minutes.

Custard

It is suitable for filling cakes, buns. Delicious, fragrant custard with condensed milk is used to impregnate biscuit cakes, waffle cakes or pies from shortcrust pastry. Boiled condensed milk will give the creamy mass a rich caramel hue. AT classic recipe the composition necessarily includes yolks, in this case, eggs are not used for cooking. Ingredients:

• wheat flour (sifted) - 3 tbsp. l.;
• softened butter - 100 g;
• sugar - 2 tbsp. l.;
• vanilla sugar- 1 p. (15 g);
• condensed milk - 200 g;
• milk - 250 ml.

Cooking steps:

1. Pour milk into a saucepan, put on the weakest fire.
2. Combine flour with sugar, add to milk. Cook, stirring, until the sugar grains completely disappear.
3. Remove mixture from fire. Let cool.
4. In a bowl, combine butter and condensed milk. While stirring with a mixer (do not beat), gradually add the milk mixture.
5. Thicken the resulting mass by putting it in the refrigerator for 25 minutes.

With cream

It turns out less greasy than oily, very tender and light. Whipped cream attached finished mass volume, airiness and porous structure. This creamy mixture is perfect for stuffing. puff tubes, decorating desserts, cakes and ice cream, because it keeps its shape perfectly. The main nuances - the cream must be fresh, high percentage of fat content (from 33%), chilled. Main Ingredients:

• cream - 500 ml;
• condensed milk - 1 can.

Cooking steps:

1. Cool cream beforehand.
2. Beat them with a mixer at low speed, gradually increasing the speed.
3. Ready cream gently combine with condensed milk, cool.

Curd

The main ingredient of such a creamy mass is cottage cheese. To achieve uniformity and softness, before use, it should be rubbed through a sieve or beat with a blender. Cream of cottage cheese and condensed milk is very velvety and airy. It turns out thick, does not spread, therefore it can be used in products from any type of dough, but it is also a delicious dessert in itself. You will need the ingredients:

• butter - 200 g;
• condensed milk - ½ can;
• cottage cheese - 200 g.

Cooking steps:

1. Soften the butter, combine in a bowl with condensed milk, beat with a mixer.
2. While whisking, add cottage cheese in portions, bring the mass to a homogeneous state.

From mascarpone and condensed milk

Desserts with this extraordinarily gentle cream with exquisite creamy taste melt in your mouth. It fits well on cakes, goes well with various additives(cocoa, berries, liquor, dried fruits, chocolate), very simple and quick to prepare. The consistency depends on the proportions of cheese with the added amount of milk. ready mix. The less condensed milk, the denser the texture will be. Ingredients for this mass:

• mascarpone cheese - 500 g;
• condensed milk - 100 - 300 g.

Cooking steps:

1. Lightly beat the cheese with a mixer.
2. Gradually add condensed milk until the desired quality of the mixture is obtained.
3. For more sweetness, you can add a little powdered sugar.
4. Beat until fluffy.

What cream to prepare from condensed milk

Almost every recipe for cream with condensed milk is universal, suitable for any baking option. However, each type of dough and confectionery has its own taste features Therefore, certain varieties of this impregnation are harmonious for them. Explore the features of the most popular condensed milk creams for different desserts.

• For Napoleon. This cake uses custard cream mass. Adding condensed milk to it makes the taste of the dish rich and original. As a "highlight", the classic cream for Napoleon can be diversified pine nuts, almonds, berry puree or lemon zest.
• For honey cake. You need to choose an impregnation for such a dessert, based on the desired result. Butter cream for a honey cake with condensed milk it will add more sweetness to the cake, sour cream - sourness and a light taste. Impregnation based on whipped cream will make the cake airy, and with mascarpone - creamy and tender. Adding cherries will bring a new flavor shade.
• For sponge cake. So that this dessert is not dry, it is very important to soak well biscuit cakes. For such baking, the most suitable are: cream of sour cream and condensed milk or butter, curd or custard impregnation. Leave the cake in the room for a while, then refrigerate for a few hours to soak.
• For eclairs. These choux pastry cakes chocolate icing keep their softness and freshness for a long time. For their filling, an oil or custard filler is used, you can give it spicy taste by adding a few drops of lemon juice. Fill the cakes with a pastry bag, making a small slit in the ready dough. Top with chopped nuts or powdered sugar.

Video recipes for a delicious simple cream of boiled condensed milk

For a delicious cream, we need only 3 ingredients:

• high-quality butter - 200 gr;
• boiled condensed milk - 400 gr;
• cognac - 2-3 tbsp.

I want to say right away that all products are required, there is nothing to exclude from the recipe, even cognac. It is he who gives the cream a noble aroma and exquisite aftertaste.

Starting the preparation of the cream, you need to remember that all products must be at room temperature. If I plan to cook the cream in the evening, then in the morning I take the butter and condensed milk out of the refrigerator and leave them to heat up.

How to make cream with boiled condensed milk and butter for cake

Beat the softened butter with a mixer for 3-5 minutes. During this time, it should lighten a little and reach a homogeneous soft consistency.

Add condensed milk one tablespoon at a time. After that, whisk until it is completely combined with the cream. If you add a lot of condensed milk at once, the cream may exfoliate. Therefore, we are not in a hurry.

At the end of whipping, add cognac to the oil. I also pour it in two approaches. Butter cream with boiled condensed milk immediately becomes fragrant.

Always have an extra supply of softened butter on hand for successful whipping. It will help bring the cream back to normal if it suddenly exfoliates. Another way to resuscitate is to heat it up a little (I put the cream pot on a hot battery for a couple of minutes) and beat it again. This is a really working method - I tested it on personal experience.

Remember that this cream does not impregnate. Therefore, if you decide to layer them, then be sure not to regret additional impregnation for them. Remember that this one with boiled condensed milk is best combined with meringue (it will not get wet and remain crispy), puff cakes and choux pastry cakes. Also, they can be filled with custard cakes and shortbread “nuts” - it will be very tasty. In addition, this great option final alignment finished cake under . Well, of course, the proposed butter cream with boiled condensed milk is great for decorating a cake.

Delicious and sweet culinary experiments to you!

Cream of condensed milk is very popular among the sweet tooth. And there is nothing surprising in this. After all, absolutely everyone loves condensed milk. Using this product, you can cook very tasty and fragrant dessert, which will be appreciated not only by the household, but also by all invited guests.

In this article, we will tell you about exactly how condensed milk cream is made. It should immediately be noted that it can be cooked completely different ways using different ingredients.

We make a delicious cream of condensed milk for eclairs and Napoleon cake

If you are planning to cook famous cake"Napoleon", then we suggest lubricating the cakes with condensed cream. To make it at home, we need:

• boiled condensed milk good quality- 1 bank;
• soft ripe bananas - 2 pcs.;
• store sour cream 30% fat - about 500 ml.

Cooking process

Does sour cream and boiled condensed milk go very well together? The cream of these ingredients is tasty and high-calorie. To prepare it, in addition to the products mentioned, ripe soft bananas are taken, peeled and cut small pieces. After that, carefully knead with a fork.

After receiving banana puree it is laid out in a blender thicket along with boiled condensed milk and fatty store-bought sour cream. Whipping the ingredients at maximum speed, a fairly thick and homogeneous cream is obtained. It is laid out in a container with a lid and put in the refrigerator for 3 hours. During this time, the cream will harden, and it can be easily used to lubricate sand cakes or stuff custard eclairs.

Cooking delicious custard from condensed milk

Custard is great for custard cakes, as well as sand cakes. To prepare it, we need:

• whole fat milk - 1 full glass;
• sifted white flour - 3 large spoons;
• fine white sugar - 1 full glass;
• unboiled fresh condensed milk - ½ can;
• high-fat butter - approximately 50 g;
• vanillin - use to taste.

Method for making custard

How to cook custard from condensed milk at home? To do this, whole fat milk is combined with granulated sugar and sifted flour. The ingredients are thoroughly mixed until a homogeneous state is obtained, and then put on a small fire and boil until all the crystals are completely dissolved. Stir regularly to keep the mixture from sticking to the bottom of the bowl.

After the described actions, viscous sweet mass remove from stove and cool completely. Then unboiled condensed milk, a piece of slightly melted butter and fragrant vanillin are added to it. All components are well whipped with a mixer. The output is quite lush and delicious cream.

Preparation of classic condensed cream

Almost all housewives can make a classic delicious cream with condensed milk. If this is the first time you hear about such a product, then we will present its recipe for cooking right now. For this we need:

• high quality butter - approximately 200 g;
• unboiled condensed milk - a standard can;
• quality cognac - apply to taste (optional);
• cocoa powder - for chocolate cream (optional);
• fragrant vanillin - apply to taste (optional).

Cooking cream

Before preparing such a cream, high-quality butter is removed from the refrigerator in advance and softened slightly with room temperature. Then put it in a bowl and beat with a mixer until a homogeneous lush mass is obtained. After that, unboiled condensed milk, a little cognac and vanillin are added to the oil. All ingredients are beaten again until a homogeneous and shiny mass is obtained.

If you do not have vanillin and cognac available, then you can not add them to the cream. Instead, a little cocoa powder can be poured into the resulting mass. Then you will get chocolate cream with condensed milk. For a biscuit, this mass is most suitable. But, so that the cake does not turn out too dry, the cakes are pre-soaked with sweet syrup.

Easy condensed milk cream for dessert

This cream is perfect not only for decoration homemade cake, but also for cakes, cookies, baskets and even the famous nuts that absolutely all children love. To prepare it, we need:

• high-fat butter - approximately 200 g;
• egg yolk - from 2 large eggs;
• fragrant vanillin - apply to taste;
• liquor - 10-15 ml (optional);
• unboiled condensed milk - about 100 ml.

How to cook?

The process of preparing this cream will not take you too much time. Butter is removed from the refrigerator in advance and kept at room temperature for several hours. Then egg yolks and unboiled condensed milk are added to it. After that, vanillin and some kind of alcoholic drink(e.g. liquor). At the end, all products are whipped with a mixer. The output is air and lush cream with condensed milk. It doesn't work well for biscuits. However, it can be safely used for making sand cakes, various cakes and cookies.

Making delicious curd cream

Cream of condensed milk and cottage cheese will serve as an excellent filler for custard cakes, as well as a filling for shortbread or puff baskets. In addition, using this mass, you can make very tasty and beautiful homemade cakes.

For self cooking curd cream we need the following components:

• condensed unboiled milk - about 200 ml;
• granular wet cottage cheese - approximately 200 g;
• fresh blackcurrant - about 150 g;
• Savoiardi cookies - about 5 pcs. (for dessert).

Making delicious cream

For the preparation of a delicious filler, only fresh granular cottage cheese. It is strained through a very fine sieve and then ½ portion of unboiled condensed milk is added. Putting the ingredients in a deep bowl, beat them with a mixer until a fluffy mass is obtained.

After the described actions, blackcurrants are taken, washed thoroughly in warm water and then dry thoroughly and transfer to a blender bowl. The berries are crushed to a puree state, after which they are combined with the remaining condensed milk and beat well again. Then the previously prepared curd mass is divided into two identical halves. In one of them spread ½ part berry puree and mix well.

Dessert cooking

For cooking delicious dessert Savoyardi cookies are broken into small pieces, and then laid out in glass bowls. After that, a little berry puree is poured into each bowl, and then a layer of white curd mass with condensed milk. Top dessert is decorated with fresh currants.

A classic of the genre - you can’t call this one otherwise cooking masterpiece. Taste qualities rolls, cakes and desserts prepared with it do not need advertising. The main thing is to buy not a dubious "vegetable" fake, but natural product. It is easy to prepare it yourself: boil a jar of ordinary condensed milk for 2 hours, then cool.

How to make cream from condensed milk

It is known that the cream of boiled condensed milk is prepared simply: you need to mix it with butter, beat well. The taste can be varied by adding something else. For example, the addition of unboiled condensed milk will make it more tender, while vanilla or rum will add flavor. "Caramel" and "creaminess" of the product goes well with cottage cheese, soft Mascarpone cheese, meringue, marshmallows, nuts. Get new recipes original rolls, cakes, cakes, desserts that do not need advertising.

Cream with condensed milk on cream

Hand-made, creamy, not too high-calorie, tasty - that's what it is, cream for a cake with condensed milk. It is quickly knocked down with a mixer and an ordinary whisk, even a novice hostess will not fail. To make the cake a success, choose the right cream, considering that biscuit and sand cakes prefer 30% fat. Puff pastry is fine with 20% cream. There are many recipes, each is good in its own way.

Ingredients:

• yolks - 2 pcs.;
• cream - 500 ml;
• boiled condensed milk - 320 g;
• milk - 470 ml;
• starch - 65 g;
• powdered sugar - 75 g.

1. Beat starch with eggs and powdered sugar.
2. Warm the milk a little, pour a third into egg mixture, mix.
3. Combine the ingredients, boil over low heat. The mass will thicken.
4. Let cool, set aside boiled condensed milk, whip.
5. Next in line is the cream: it is necessary, after whipping it with a mixer, to introduce it into the cream.

Cream on condensed milk with sour cream

It is known that cream for a cake made from boiled condensed milk and sour cream is universal for biscuit, sand, puff, honey cakes. The ingredients are mixed, whipped until smooth. Additives in the form of toasted ground walnuts, one or two tablespoons of cognac will make the cake cream with condensed milk more fragrant. The presence of half a lemon will have a good effect on the quality of the treat: juice and zest. This is an excellent filling for custard cakes and tubules. If you fill them fruit salad, it will also be tasty and beautiful.

Ingredients:

• condensed milk - 300 g;
• sour cream - 300 g;
• cognac - 1 tbsp. l.;
• vanillin - 1 g.

Step by step cooking method:

1. Beat sour cream for 3 minutes so that it does not separate into butter and buttermilk.
2. Continuing to beat, gradually add the contents of the jar.
3. Put vanillin, pour cognac, mix.
4. If the mass has become liquid, well-whipped butter will help fix this. Add to it in small portions liquid mass, mix.
5. Gelatin will help. 10 grams of powder must be left to swell in 50 ml of water or milk - 30 minutes, then heated over low heat, added to the cream, cool in the refrigerator.

Butter cream with boiled condensed milk

Such a product will never let you down, will not get bored, even if it is prepared often. It is good not only for the layer of the cake, but also for decoration. And how delicious stuffed tubes, waffles and eclairs! freshness and high quality products are the key to success. Butter should be fat, condensed milk should be natural. A huge plus is the ease of preparation. But there is also a downside, it is high calorie product. Therefore, it is better if culinary delight will please consumers only on holidays.

Ingredients:

• condensed milk - 220 g;
• sour cream - 250 g;
• vanilla sugar - 10 g;
• butter - 250 g.

Cooking method:

• soft butter combine with boiled condensed milk. The mixer should run at low speed.
• Add sour cream in spoonfuls while continuing to whisk.
• At the end, add vanillin or other aromatic fragrance.
• If the mixture, after some time, separates, becomes heterogeneous, do not despair, it is better to put a small part in a clean, dry dish, heat it up a little, for example, in a microwave, mix everything again.

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